Place these cauliflower florets on the baking sheet and roast until slightly crispy, about 10 mins.

In a saucepan heat the cheddar cheese, heavy cream, milk, and remaining 15g of butter on a low flame or use a double boiler. Keep stirring so the mixture doesn’t burn. Continue until the mixture has a smooth consistency.

Once the cheese sauce is ready toss the seasoned cauliflower crisps in the sauce gently till well coated. Serve hot and enjoy!